In a large saucepan blend together the sauce ingredients and bring to a simmer over medium heat whisking occasionally. Keep warm.
Set up three shallow bowls at the work-station and line a half sheet pan with parchment paper. Fill the first and third bowls with seasoned potato starch and the second with eggs. Dredge the chicken in the first bowl of potato starch, tapping off any excess. Dip into the center bowl of the eggs and then dredge in the second bowl of potato starch. Dip in the eggs again, and then a final dip in the potato starch. Set on the parchment lined pan. Repeat with the remaining pieces of chicken.
Heat the oil to 350°F in a deep-fryer or wide deep pot and line a sheet pan with paper towels. Working in batches, fry the chicken until golden brown, with an internal temperature of 165°F, 2 to 3 minutes. Drain briefly on the paper towels to remove any excess oil, transfer to a large bowl, and toss with the orange sauce (approximately 3 ounces of sauce per 1 pound of chicken).
To serve: Divide the crispy rice noodles between 12 Chinese takeout containers or serving bowls. Spoon approximately 6 ounces of orange chicken per serving over the noodles and garnish with orange slices and scallion threads.
